I'm making a Sauvignon Blanc from frozen juice from Peter Brehm. All is good so far and am planning the fining, bentonite + gelatin? + isinglass. My question is, how clear should the wine be before you start fining. Right now, there is a gradient from cloudy at the top to pretty murky at the bottom. So it is still settling naturally. When should I start?
Usually it's gelatin _or_ isinglass. I'd also recommend that you include kieselsohl in there somewhere - probably after the bentonite.
My question is, how clear should the wine be before you
The wine doesn't need to be that clear when you fine it, but racking off most of the lees first is probably a good idea.
Tom S
Tom, I usually only use Bentonite and Sparkaloid. I'd use gelatin if there was a protein haze only. I do the same for Chard. Why gelatin and kleisosol (sp?)?
thanks, Gary
I use that combination on Chardonnay because it makes the wine _taste_ better. It improves the mouth feel of wines I've used it on. It is also effective on other whites and red wines.
Fining is mostly about improving the flavor of wine. Heat stability and clarification are effects of _secondary_ importance.
Tom S
As always, thanks Tom!! I'll give it a go...
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